Culinary Arts Recruitment Coordinator

Position Title:

Culinary Arts Recruitment Coordinator

Job Description:

POSITION TITLE: Culinary Arts Recruitment Coordinator
STATUS:Part-Time
DEPARTMENT: Culinary Arts
DIVISION: Academic Affairs
CLASSIFICATION: Exempt
UNION: Non-Union
REPORTS TO: Department Chair Culinary Arts
PLACEMENT: Professional H08
HIRING RANGE: $26.99 - $30.37

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The student population at the college is diverse in ethnicity gender language age and background. Joliet Junior College is an AA/EO employer and strongly encourages applications from candidates who would enhance the diversity of its staff.

POSITION SUMMARY
The coordinator serves in a supervisory and campus resource capacity by providing information and support to instructors students and community members. Supervises deposits and Financial Services reporting for culinary auxiliary operations and front desk clerical staff. Lead and supervise City Center front office staff including coordinating front desk coverage and providing ongoing support. Develop and implement individualized training plans for new hires monitor adherence and take corrective action as needed to support job retention. Assists campus security officers in monitoring and handling any safety-related issue or addition coordinate and conduct Culinary Arts Department recruitment presentations cooking and baking demonstrations and other classroom instructional/teaching activities for secondary and community partners. Schedule organize and manage all tours open house events classroom lectures and culinary demonstrations for Chef for a Day participants at JJC. Support instructional faculty and students and provide support in the operation and monitoring of lab processes equipment and activities in the Culinary Arts Program. Advises Department Chair and Dean as appropriate of any incidents occurring that impact classes and events at the Campus. Works independently and exercises good judgment in resolving problems and communicates any concerns to the appropriate individuals. Must become familiar with college policies and procedures and with the broad range of classes and events held at the Campus.

ESSENTIAL JOB DUTIES AND KEY RESPONSIBILITIES
as the campus coordinator; oversee building functions and provide appropriate assistance clarify and enforce college policies. Prepare reports and updates to the Department Chair and Dean as appropriate.
as the campus resource person for students instructors and other building users including tenants; answer questions and direct patrons; perform and/or facilitate services.
with departments and facility support staff on services classes procedures equipment etc. to enhance and improve the campus environment and program operations.
high schools and post-secondary partners to coordinate and conduct outreach recruitment and culinary presentations.
in Culinary Arts recruitment career and college fair activities at area high schools middle schools and other career and college program exploration events.
with the Culinary Department to create and update informational and marketing materials.
and monitor students to ensure proper sanitation and safety recipe production cooking procedures knife techniques and baking practices.
all Chef for a Day logistics and culinary facility tours including discussing needs with instructor preparing menus demonstrations and requisitioning all ingredients and supplies needed from Culinary Purchasing Manager.
and practice emergency situations such as fire evacuations bomb threats weather alerts personal illnesses etc.
in achieving departmental and college goals and objectives.
the Culinary Arts Department website and update as needed to keep it current with program and event information.
monitor and manage Culinary Arts Department social media context during the academic year.
Core Values of Respect Integrity Collaboration Humor & Well-Being Innovation and Quality into day-to-day activities.
related duties as assigned.

MINIMUM QUALIFICATIONS
Degree in Business Management Culinary Hospitality or related field.
lieu of Bachelors Degree must have Associates Degree in Culinary plus four (4) years relevant work experience.
management excellent oral and written communication and presentation skills along with the ability to be a team player.
to handle a multiplicity of tasks and responsibilities simultaneously and efficiently; work independently and exercise good judgment in establishing effective priorities among competing task demands.
computer skills including Microsoft Word Excel Access and Outlook with ability to update and maintain the campuss webpages.
of or willingness to learn college policies and procedures especially campus safety and security protocols.
to relate well with students the public and community and business leaders.
be able to work flexible hours during scheduled lab times and evening or Saturday hours as needed.
to establish and maintain cooperative and effective working relationships with other members of the college and community displaying cultural competence as well as emotional intelligence.
commitment to the colleges core values of respect and inclusion sustainability integrity collaboration humor and well-being innovation and quality.

PREFERRED QUALIFICATIONS
Degree.
and/or administrative experience in a college or university setting.
of marketing recruitment techniques adult education cultural diversity theories computer applications and use of social media.
(or currently in process of earning) a current FSSMC sanitation license for the State of Illinois.
and Spanish verbal and written communication proficiency.
multicultural competence.

PHYSICAL DEMANDS

culinary lab and commercial kitchen physical demands.
to travel between campus locations and to and from community events.
complete physical.
be able to lift up to 50 lbs.
culinary lab equipment.
to stand for extended periods and perform normal work related activities and duties within a functioning commercial kitchen environment.
be able to perform essential professional cooking and baking methods activities and hands on technique demonstrations such as knife skills mixing methods cooking methods etc.

WORKING CONDITIONS

are performed indoors in the usual office and/or outdoor environment.

BENEFITS

Full Time/Part Time:

Part time

Union (If Applicable):

Scheduled Hours:

28